Hillbrook Inn

Bacon Wrapped Scallops | Red Wine Caramel Sauce --- Fall Flavors | Roasted Pears | Goat Cheese | Chutney --- Butternut Squash Mushroom Gratin | Gruyère | Parmesan| Herbed Breadcrumb --- Filet Mignon | Demi | Roasted Cauliflower | Sugar Snap Peas | Root Vegetable Purée --- Artisan Cheese Plate| Aged Manchego Cheese | Candied Walnuts | Preserves --- Apple Puff Pastry Tart | Creme Anglaise The Price doesn't Include Tax and Gratuity

First Beet & Goat Cheese Salad-Herb-roasted beets, whipped goat cheese, candied walnuts, and orange vinaigrette Second Lobster Risotto-Creamy Arborio rice, saffron, shaved truffle, and Parmesan OR Wild Mushroom & Parmesan Tart-Puff pastry with foraged mushrooms, thyme, and shaved Parmigiano-Reggiano Third Aged Gouda & Humboldt Fog Cheese,Fig & Rosemary crisps, dried fruits Fourth Chateaubriand, with red wine demi-glace, roasted parsnips, and braised kale OR Pan-Seared Sea Bass-Crispy skin sea bass with a lemon beurre blanc, seasonal root vegetables, and a fennel purée Fifth Dark Chocolate Mousse with caramel, and a gold leaf garnish OR Cranberry Orange Torte

---First Course--- Zingy Carrots and Cranberry Whipped Feta with toasted pepitas and hot honey, served with flatbread crisps ---Second Course--- Festive Salad with mixed greens, citrus, feta, pomegranate arils in a Champagne vinaigrette - OR - Caramelized Onion Soup with Gruyère Croutons ---Third Course--- Filet of Beef in a red wine demi-glace - OR - Roasted Salmon with a French herb sauce - OR - Butternut Squash Ravioli in brown butter & sage ---Fourth Course--- Gingerbread Trifle with layers of mascarpone cream & lemon curd